One-Pan Lemon Chicken Zucchini Orzo (View Print Version)

Chicken, zucchini, and orzo simmer in lemony sauce for an easy, vibrant one-pan meal.

# What You'll Need:

→ Meats

01 - 4 boneless, skinless chicken breasts
02 - Salt, to taste
03 - Ground black pepper, to taste

→ Vegetables

04 - 2 medium zucchini, sliced into half-moons
05 - 1 small yellow onion, finely chopped
06 - 3 cloves garlic, minced

→ Pantry

07 - 1 cup orzo pasta
08 - 2 tablespoons olive oil
09 - 2 cups low-sodium chicken broth

→ Citrus & Flavorings

10 - Zest and juice of 1 lemon
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon chili flakes, optional

→ Finish & Garnish

13 - 2 tablespoons fresh parsley, chopped
14 - 1/4 cup grated Parmesan cheese, optional

# Method:

01 - Liberally season both sides of chicken breasts with salt and ground black pepper.
02 - Heat 1 tablespoon olive oil in a large deep skillet or sauté pan over medium-high. Sear chicken 3–4 minutes per side until golden, without fully cooking. Transfer to a plate.
03 - Add the remaining tablespoon olive oil to the same pan. Sauté chopped onion for 2 minutes, then add minced garlic and cook 1 minute longer.
04 - Add orzo pasta to the pan, stirring for 1 minute to toast lightly.
05 - Stir in sliced zucchini and cook for 2 minutes, stirring often.
06 - Pour in chicken broth, lemon zest, lemon juice, dried oregano, and chili flakes if using. Mix thoroughly, scraping any browned bits from the pan bottom.
07 - Return seared chicken breasts to pan, nestling them into the orzo. Bring to a gentle simmer, cover, and cook for 12–15 minutes or until orzo is al dente and chicken reaches 165°F internal temperature. Stir once or twice during simmering.
08 - Remove skillet from heat. Let stand uncovered for 2–3 minutes to thicken the mixture.
09 - Sprinkle with chopped fresh parsley and grated Parmesan cheese just before plating.

# Expert Advice:

01 -
  • You can cook everything in one pan — nobody needs more dirty dishes at the end of the day.
  • The lemony broth soaks into the orzo and makes even simple chicken and zucchini taste like a special occasion.
02 -
  • It’s tempting to rush the searing step, but letting the chicken brown deeply locks in juices — I learned the hard way by pulling it out too soon and ending up with blandness.
  • Washing the pan while the dish rests saves you a step later and gives everything time to set; don’t skip the rest, or it’ll be soupy.
03 -
  • Use a wide, heavy pan so nothing gets crowded; it really matters for the chicken’s sear and the orzo’s texture.
  • Zest your lemon before you cut and juice it — it’s much easier that way, and you’ll get every bit of fragrant peel.
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